KELLARI TAVERNA'S FISH OF THE DAY

Kellari Taverna's Fish of the Day

Baked Cod, Sautéed Spinach & Salsa of Razor Clams, Cherry Tomatoes & Jumbo Crab Meat

Roasted Rockfish

Rockfish, which can be found all along the East coast and down to Florida, has white flesh, a mild flavor, and can grow up to 25 pounds. In this simple Mediterranean dish, the hearty texture of both the fish and crabmeat pair perfectly with the silky consistency of the yogurt and horseradish. When heating the garlic, be sure to add it to the oil and bring the temperature up slowly, as heating garlic too quickly seals in the flavor and prevents it from infusing the oil.
Serves 4
8 oz. Jumbo lump crabmeat
1 Tbsp. Horseradish
4 oz. Greek yogurt
4 6 oz. Rockfish filets, skinless
4 Tbsp. Extra virgin olive oil, divided in half
3 Garlic cloves thinly sliced
1 lb. Fresh Spinach
Salt and freshly ground white pepper
Directions
Preheat the oven to 375 degrees.
Strain any excess liquid from the yogurt. Combine strained yogurt, horseradish and jumbo lump crabmeat gently in a stainless steel bowl, being careful not to break the crabmeat, and refrigerate.
Rub the rockfish filets with half of the extra virgin olive oil and sprinkle with salt and freshly ground white pepper.
Place in a casserole dish and bake for 12 to 15 minutes.
Remove from the oven and spoon the crabmeat mixture over the filets.
Bake for an additional 5 minutes.
In a large, heavy skillet, add the additional olive oil and slices of garlic and bring to medium heat. Allow the garlic to cook about two minutes. When the garlic becomes fragrant, bring the oil and garlic to high heat. Slowly add the spinach and sauté, stirring continuously. When the spinach is bright green and slightly wilted, remove it from the pan to avoid overcooking.
Divide the sautéed spinach over four plates and place the rockfish filet on top.

Kali Orexi

Chef Gregory Zapantis
Kellari Restaurant Group